Fruits de mer is French for “fruits of the sea” and refers broadly to seafood. In restaurant service, a plateau de fruits de mer is a composed seafood platter, often presented on crushed ice and featuring a selection of shellfish and crustaceans. Depending on the region and restaurant, it may include oysters, clams, prawns, crab, langoustines, whelks and other seafood.
Raw and cooked seafood should be handled separately and kept properly chilled. Raw shellfish service requires approved sourcing, traceability and strict temperature control. Garnishes and sauces such as lemon, mignonette and mayonnaise are served separately or arranged to complement the selection.
Example: a French seafood platter may combine oysters, chilled prawns, crab, clams and whelks with lemon and mignonette.
Menu note: identify the species offered and communicate shellfish allergens clearly to guests.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
